Summary

Ingredients

• 1 kg potato (s), possibly precooked the day before
• 1 pinch (s) sea salt with the potato water
• 2 onion (s), red
• 4 clove (s) garlic
• 30 g tomato (s), dried without oil
• 1 bunch spring onion (s)
• 3 lime (s), (juice and zest)
• 10 tablespoon olive oil
• 150 ml vegetable stock
• 20 olives, black or green
• Lemon pepper
• 1 pinch (s) cayenne pepper
• sea-salt
• Mint, fresh or parsley
• 150 g shrimp, for non-veans

Print Recipe Pin Recipe

Instructions

1. Cook the potatoes in salted water for about 30 minutes until they are al dente and cut into slices.
2. Peel the onions and garlic cloves and cut them into cubes, cut the sun-dried tomatoes into small pieces (scissors) and fry them in 3 tablespoons of olive oil for two minutes.
3. First rub the skin of the organic lime, then squeeze the fruit.
4. Cut the spring onions into small rolls. Halve the olives if necessary.
5. Prepare the salad dressing from the remaining olive oil, vegetable stock (first take 150 ml) and lime juice. Pour over the potatoes. Add the spices and the lime zest. Let something go. If the potatoes suck up a lot of liquid, vegetable broth can be added.
6. Add the black olives, as well as the onion-tomato mixture and the sliced spring onions. Mix everything well. Season to taste with the spices and a little sea salt.
7. The sprinkled mint and parsley in the salad also taste great.
8. Shrimps, applied as a decoration - for non-vegans - would also go well with this delicately fruity aroma.
9. A wonderful party salad. Since there is no need to prepare dairy products well in summer, even the day before the party or festival. Cover the lettuce with a cloth or lid.